paying3tuitions

We raised a family on LeCreuset (cast iron, enamel clad) everything. When S started in his own apartment, and first held the roommate's stainless saucepan with spaghetti, he almost threw it over his shoulder by mistake. He didn't realize a saucepan could be lightweight.

So today we use the LeCreuset for dutch ovens, and 2 new microwave reheatable/dishwasher/microwave proof for our empty nest days. Ten years ago I added in a cheap-o set of stainless steel saucepans for the stovetop that are falling apart; waste of money there.

Cast iron is great for dutch ovens but too slow for stovetop, where you want to boil things up fast. I do pull out the cast iron (le cruset) stovetop to reheat soup for more than 2 people, though, because it just keeps the heat longterm.

Recently I admired something that sounds like AllClad that a young couple owned. We stayed in their house and it was much easier to clean, so that makes you want to cook more.

So I'll second exactly what MAFOOL said above.